Description
A warm and creamy butternut squash soup that’s perfect for chilly days, packed with flavor and nutrients.
Ingredients
Scale
- 1 large butternut squash, peeled and cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, sauté until translucent.
- Add the cubed butternut squash and cumin, sauté for another 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.
- Blend the soup until smooth using an immersion blender or in batches in a regular blender.
- Stir in the coconut milk and season with salt and pepper.
- Serve warm, garnished with fresh herbs if desired.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well; store in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg